- Analytical Chemistry
- Food Science
- Biochemistry
- +۴ مورد دیگر
Cristian De Gobba is a PhD Guest researcher at the Department of Nutrition, Exercise and Sports within the Faculty of Science at the University of Copenhagen. His research focuses on developing analytical methods for food and nutrition science using advanced chromatography and mass spectrometry techniques. Dr. De Gobba's primary research interests include analytical chemistry methods development, particularly for the study of advanced glycation end-products (AGEs), alcohol biomarkers, and Maillard reaction products. His expertise spans food science, nutrition, and biochemistry, with specific technical skills in LC-MS, HPLC, and protein characterization techniques. He has developed methods for extraction and quantification of various compounds from food systems and biological samples, including alcohol metabolites in hair and acetaldehyde adducts in hemoglobin. His recent research demonstrates a strong focus on protein chemistry in food systems, particularly milk proteins and their digestion patterns, as well as the analysis of bioactive compounds in various food matrices. His work often involves collaboration with industry partners such as Danish Crown Ingredients and focuses on practical applications in food production and nutrition. The publications show consistent work in method development for analyzing complex food components and their effects on human health. Dr. De Gobba has extensive experience with protein and peptide identification using LC-MS/MS, SEC-HPLC, and UV-Vis spectroscopy. His work includes characterizing blood hydrolysates for edible protein powders and identifying bioactive peptides from milk proteins. He has developed novel methods for simultaneous determination of multiple AGEs and quantification of thiol quinones adducts.










